Recipe courtesy of Ken Addington
Total:
50 min
Active:
10 min
Yield:
Two 8-inch meat pies
Level:
None

Ingredients

Directions

Preheat oven to 400 degrees F.

Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.

Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.

Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.

Bake for 8 minutes or until golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

1770 House Meatloaf

Recipe courtesy of Ina Garten

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Italian Meatloaf

Recipe courtesy of Michael Chiarello

Chipotle Tamale Pie

Recipe courtesy of Ingrid Hoffmann

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking